Name: Zesty Pasta with Sun-kissed Zucchini, Basil, and Lime
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2/3 cup + a little more for finishing the dish Vignoli Peranzana Monocultivar Extra Virgin Olive Oil; 8 cloves garlic in their skin; 7 assorted summer zucchini, thinly sliced; Salt, to taste; 8 cups paccheri or schiaffoni pasta; 1 1/3 cup freshly grated Parmigiano Reggiano DOP (36-month aged, if possible); 6 tablespoons freshly squeezed lime juice; 2 ½ cups medium fresh basil leaves; Freshly ground black pepper, to taste

Zesty Pasta with Sun-kissed Zucchini, Basil, and Lime

Summer Zesty "Schiaffoni": Pasta, Zucchini, Basil, Lime, and a Seasonal Story!

Vignoli Peranzana Monocultivar Extra Virgin Olive Oil front of 16.9oz bottle

Ingredients

Serves:4

Imperial Metric

2/3 cup + a little more for finishing the dish Vignoli Peranzana Monocultivar Extra Virgin Olive Oil
8 cloves garlic in their skin
7 assorted summer zucchini, thinly sliced
Salt, to taste
8 cups paccheri or schiaffoni pasta
1 1/3 cup freshly grated Parmigiano Reggiano DOP (36-month aged, if possible)
6 tablespoons freshly squeezed lime juice
2 ½ cups medium fresh basil leaves
Freshly ground black pepper, to taste

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150 ml + a little more for finishing the dish Vignoli Peranzana Monocultivar Extra Virgin Olive Oil
8 cloves garlic in their skin
800 gr assorted summer zucchini, thinly sliced
Salt, to taste
320 gr paccheri or schiaffoni pasta
60 gr freshly grated Parmigiano Reggiano DOP (36-month aged, if possible)
90 ml freshly squeezed lime juice
80 gr medium fresh basil leaves
reshly ground black pepper, to taste

Preparation

Imperial Metric

Sauté garlic in Vignoli Peranzana Monocultivar Extra Virgin Olive Oil until golden, then remove.
Cook zucchini until soft and golden; set aside.
Boil pasta in salted water until "al dente," then add it to the zucchini pan with some pasta water.
Finish with Parmigiano Reggiano, lime juice, pepper, and basil leaves. Serve with a drizzle of Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.

Sauté garlic in Vignoli Peranzana Monocultivar Extra Virgin Olive Oil until golden, then remove.
Cook zucchini until soft and golden; set aside.
Boil pasta in salted water until "al dente," then add it to the zucchini pan with some pasta water.
Finish with Parmigiano Reggiano, lime juice, pepper, and basil leaves. Serve with a drizzle of Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.

For this recipe you need

Peranzana Monocultivar Extra Virgin Olive Oil

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Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!

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Zesty Pasta with Sun-kissed Zucchini, Basil, and Lime

Zesty Pasta with Sun-kissed Zucchini, Basil, and Lime

Ingredients

Preparation

For this recipe you need

Truffle cheese e pepper chips

Vignoli’s springtime salad

Lemon extra virgin olive oil mimosa mini cakes

We are more than just olive oil and vinegar.